venison vegetable stew

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 228.1
  • Total Fat: 7.9 g
  • Cholesterol: 43.8 mg
  • Sodium: 413.3 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 3.2 g
  • Protein: 18.8 g

View full nutritional breakdown of venison vegetable stew calories by ingredient
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This is a hearty stew without the fat and added preservatives. This is a hearty stew without the fat and added preservatives.
Number of Servings: 8


    1 lb venison steak cut up in cubes
    3 med red potatoes with skin chopped
    1 large onion chopped
    1 10 oz can mushrooms
    1 can low fat cream of mushroom soup
    3 cloves garlic
    1 cup chopped carrots
    1 cup chopped celery
    1 pkg lipton onion soup(dry mix)
    4 beef boullion cubes
    3 Tbs red pepper
    3 Tbs olive oil
    3 Tbs whole wheat flour
    2 oz water( reserved)


pour olive oil in cast iron dutch oven, saute onions until tender, add garlic and continue to cook until browned, add red pepper, carrots and celery until tender. Remove cooked vegetables and place in a bowl to add later. Place the cut up venison in a plastic bag, add the flour and coat well, then add it to the pan, cook until a light brown coating has formed. Add the cooked vegetables and the following ingredients: 4 cups of water, canned soup, pkg lipton onion soup, boullion cubes. Simmer for an hour. Add the chopped potatoes and simmer for an additional hour. Increase the temperature to high medium and bring to a boil. Place corn starch in a small bowl with reserved water, mix until smooth and add to the stew. Turn the heat off, and stir until mixed completely.

Number of Servings: 8

Recipe submitted by SparkPeople user DAANGIT.

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